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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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I found this recipe recently and thought it was delicious and unusual. Try this at your next Mexican meal, probably not authentic Mexican food, but a real conversation piece anyways. Ingredients:
6 flour tortillas or 6 sweet milk tortillas |
powdered sugar |
8 ounces cream cheese |
1/4 cup sour cream |
1 teaspoon vanilla |
1/2 cup powdered sugar |
strawberry sauce |
1 tablespoon butter |
1/4 cup fresh orange juice |
1/2-3/4 cup sugar |
1/4 teaspoon salt |
3/4 cup pureed fresh strawberries |
1 (12 ounce) package frozen unsweetened raspberries, thawed |
2 cups sliced strawberries |
Directions:
1. To prepare the filling: Combine the cream cheese, sour cream, vanilla and powdered sugar in the bowl of a mixer; beat until fluffy. Set aside.
2. To prepare the sauce: Combine the butter, orange juice, sugar, salt and pureed strawberries in a 3-quart saucepan.
3. Put the raspberries in mesh sieve and push them through with a wooden spoon.
4. Be sure to scape off the puree clinging to bottom of the sieve. Add the raspberry puree to the mixture in the saucepan. Simmer for 8 minutes, until thickened to a sauce consistency. Remove from heat. Stir in the sliced strawberries.
5. To assemble: Butter a 10 x 13-inch baking dish. Place about 2 rounded tablespoons of the filling down the center of each tortilla. Fold the sides over the filling. Place seam-side down in the baking dish. Assemble no more than 1 hour in advance so the tortillas don't become soggy.
6. Bake the enchiladas in a preheated 350 degrees oven for 8 to 10 minutes, or until the filling is puffed.
7. To serve: Place each enchilada on a dessert plate, pour a generous 1/4 cup of the sauce over each, then dust with powdered sugar.
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